Makoto Ryusei

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Drewski
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Makoto Ryusei

Post by Drewski »

These look really nice and priced well again from Makoto. Will be interested to see more details about steel and performance.says coming soon on the 210 page.

https://www.chefknivestogo.com/marygy24.html
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Re: Makoto Ryusei

Post by Bensbites »

Drooling. If I didn’t already have two knives being thinned..
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Jeff B
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Re: Makoto Ryusei

Post by Jeff B »

Good looking knife! Wonder what the core steel is? And chiseled kanji, not that laser etched stuff! Hope that is a trend with him.
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Re: Makoto Ryusei

Post by Sean-in-AK »

I ordered a 240. They look great, appearing very thin behind the edge like the AS line with very similar blade aesthetics. It looks like chiseled kanji as well. Nice handle!

Edited to add:
The main page for this line says AS steel and stainless clad. Exactly what I was hoping for!!

After spending several months using the Makoto AS 210, I am confident this new line will be a fantastic cutter! When it comes in, I will take some measurements and pics to post like I did for the 210. Hopefully that will help people until Steve makes one of his awesome videos for these.
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enjay
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Re: Makoto Ryusei

Post by enjay »

Couple more pics here from the man himself:

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Re: Makoto Ryusei

Post by cwillett »

Jeff B wrote: Fri Sep 28, 2018 1:32 am Good looking knife! Wonder what the core steel is? And chiseled kanji, not that laser etched stuff! Hope that is a trend with him.
Me too. The laser kanji on my Sakura looks cheap and out of place. The cutting performance on that knife is quite good, but fit and finish was lacking. Hopefully the new knives will improve on that front.
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Re: Makoto Ryusei

Post by OgerBash »

I went ahead and snatched a 240 up. Be nice to compare to the white 240 and the sg2 240.
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Re: Makoto Ryusei

Post by J david »

Somebody should compare them to the Yu Kurosaki laser/ Richmond laser / Suisin Chiku Migaki that are hard to come by. Looks like it is heavily modeled after his brother's popular offering that are out of stock everywhere. Hopefully Mark got a bunch of these as I have a feeling that they will be very popular especially at this price.
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Re: Makoto Ryusei

Post by enjay »

OgerBash wrote: Fri Sep 28, 2018 1:24 pm I went ahead and snatched a 240 up. Be nice to compare to the white 240 and the sg2 240.
How does the SG2 compare to the W2? The latter is one of my favorites, and I'm curious about his other lines.
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Re: Makoto Ryusei

Post by OgerBash »

I'm finishing up with the pass around tonight. I'll write up.my thoughts on the knife in the pass around thread next week.
enjay wrote: Fri Sep 28, 2018 4:06 pm
OgerBash wrote: Fri Sep 28, 2018 1:24 pm I went ahead and snatched a 240 up. Be nice to compare to the white 240 and the sg2 240.
How does the SG2 compare to the W2? The latter is one of my favorites, and I'm curious about his other lines.
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Re: Makoto Ryusei

Post by slobound »

Can't wait to hear some feedback from those that have these on order!
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Re: Makoto Ryusei

Post by nakneker »

Jeff B wrote: Fri Sep 28, 2018 1:32 am Good looking knife! Wonder what the core steel is? And chiseled kanji, not that laser etched stuff! Hope that is a trend with him.
Agreed.
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Re: Makoto Ryusei

Post by Jeff B »

See the steel is AS. Would prefer it be B2 or W2 but AS seems to be a favorite of the Kurosaki brothers so no big surprise. I'm sure it won't stop me from buying one either. ;)
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Re: Makoto Ryusei

Post by Altadan »

Jeff B wrote: Sat Sep 29, 2018 10:18 pm See the steel is AS. Would prefer it be B2 or W2 but AS seems to be a favorite of the Kurosaki brothers so no big surprise. I'm sure it won't stop me from buying one either. ;)
Do I see another passaround in the near future?
[edit: which reminds me, I still need to write up a little blurb on the Makoto Sakura]
Last edited by Altadan on Sat Sep 29, 2018 11:13 pm, edited 1 time in total.
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Re: Makoto Ryusei

Post by Jeff B »

Altadan wrote: Sat Sep 29, 2018 10:24 pm
Jeff B wrote: Sat Sep 29, 2018 10:18 pm See the steel is AS. Would prefer it be B2 or W2 but AS seems to be a favorite of the Kurosaki brothers so no big surprise. I'm sure it won't stop me from buying one either. ;)
Do I see another pass around in the near future?
Very possible...maybe.... :D
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Re: Makoto Ryusei

Post by CacahuateSommelier »

Altadan wrote: Sat Sep 29, 2018 10:24 pm
Jeff B wrote: Sat Sep 29, 2018 10:18 pm See the steel is AS. Would prefer it be B2 or W2 but AS seems to be a favorite of the Kurosaki brothers so no big surprise. I'm sure it won't stop me from buying one either. ;)
Do I see another passaround in the near future?
[edit: which reminds me, I still need to write up a little blurb on the Makoto Sakura]
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Re: Makoto Ryusei

Post by ButlerHoosierChef »

So I bought this one and honestly the pictures don't do it justice. This knife reminds me of a taller older version of the Fujiyama and a Tsubaya Tanaka. There is also major heft to the knife being thicker at the spine but extremely thin at the edge. That taper starts up really high. Hopefully this allows good food release. The balance point is about a finger in front of pinch. So more heft feeling there. So all around seems like a workhorse with a thin grind. Excited to use it!
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Re: Makoto Ryusei

Post by Sean-in-AK »

Here are some blade measurements and pics. I numbered the points of measure in the pics for reference.

B6C1B23E-7B7E-4D5D-9338-C81D230D5D61.jpeg

1- 1.98mm
2- 1.15mm
3- .63mm
4- .31mm

D1651F9E-C7C6-4F4C-8C92-3E37EFC0752B.jpeg
1- 2.36mm
2- 2.15mm
3- 2.15mm
4- 2.06mm
5- 2.06mm
6- 2.03mm
7- 1.51mm
8- .97mm
9- .58mm
10- .34mm


And a choil shot
A9616385-08A6-4D64-8CC3-A7E5FF490F63.jpeg
Kanji shot
A2074CD1-0ED9-444B-A614-608E7B025E62.jpeg

Length 236mm
Height 51mm
Weight 184g

The profile, grind, balance fit and finish is spot on with my Makoto AS 210. With the added bonus of engraved Kanji.

This leads me to believe that this knife will be a fantastic performer. The AS 210 has been an absolute dream to use.
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Re: Makoto Ryusei

Post by Cutuu »

Sean's measurement have it kind of laserish like I imagined, but Hoosier description sounds contrary? Can you elaborate Hoosier?
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Re: Makoto Ryusei

Post by Sean-in-AK »

I can say that the AS 210 I have been using daily for a few months now feels laserish going through product. It is a very precise with out feeling to delicate. The tip is amazing! Ghosts through onions with almost zero resistance or effort. Food release is very good, which is a huge plus for me.

The factory edge was good, but putting a steeper bevel made the knife truly wonderful to use. Edge retention has been great! No micro chipping. I really can’t ask for better performance.

I have certainly not handled as many knives as many of you pros and aficionados, but I do know a quality tool when I use one.

I did a bit of prep for dinner tonight with the Rykusei. First impressions are that once a slightly steeper edge bevel is put on, it will mirror the performance of the 210 AS. It’s sharp, but the factory edge is definitely leaving a lot of performance on the table. I will try to put it to the stones tomorrow and do a few cut tests on veggies to confirm my suspicions.

Edited to add: I said steeper bevel, but I should have said more acute angle, which is a shallower bevel. Sorry for my poor terminology. This steel holds a low degree angle well.
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